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Cheesecake Question?
- Thread starter jglass
- Start date
Mama Mangia
Super Moderator
Waterbath is ac tually your choice. Supposedly the tops don't crack. I don't do the waterbath - and IF my top cracks slightly you still can't see it with the topping on it. The tiny cracks that appear around the edges when removed from the oven usually seal up anyway.
Also - depending on the filling ingredients - some cheesecakes are heavier and denser than others.
Also - depending on the filling ingredients - some cheesecakes are heavier and denser than others.
my cheese cake is the basic New York Style with my tweaks, I start with 2 1/2# cream cheese, 1 # ricotta, couple handfulls sugar, taste, and, 8 eggs, one at a time , vanilla and maybe a flavor of the day?
I use a shortbread crust, no need for water bath, may get a few cracks, but since I serve slices, o.k.
If I use a new to me recipe that calls for a water bath I will do that first time. always try to do a new recipe as written, especially if I know the source.
Happy Holidays,
Nan
I use a shortbread crust, no need for water bath, may get a few cracks, but since I serve slices, o.k.
If I use a new to me recipe that calls for a water bath I will do that first time. always try to do a new recipe as written, especially if I know the source.
Happy Holidays,
Nan
Cook Chatty Cathy
New member
Ya' all are talking' my language now CHEESECAKE Oh my goodness I love the stuff!!! I think the little cracks are harmless and add to the authenticity of cheesecake, a pan of how water on the shelf beneath the cake as it bakes is OK and will not hurt, I just prefer cooking mine without the additional moisture in the oven and my cheesecake comes out too perfect, too good to quit with one piece... and I eat the whole thing up & before I know it it's gone and no one else gets to eat a bite
When family members come around asking about that cheese cake I made I just sit there looking dumbfounded and say "What Cheesecake?"
When family members come around asking about that cheese cake I made I just sit there looking dumbfounded and say "What Cheesecake?"
chubbyalaskagriz
New member
There are so many variations of baked cheesecakes- and I never tasted one I didn't like!... Mine is very basic and kinda like Nan's... 5 8oz. pkgs. cream cheese, a cup of sugar, half a dozen eggs, salt and vanilla (sometimes almond extract- sometimes lemon juice & lemon zest... I also will work ricotta or cottage cheese into it if I have some I need to get rid of) I use any number of various crusts from graham cracker to shortbread, to oreo, to cookie dough and even brownie batter. I sometimes use a water-bath, sometimes not.
I've even seen one cheesecake that was baked in a cooler oven, but then the kicker was, you shut the oven OFF and then leave the cheesecake in the oven overnight without ever opening the oven and losing the heat at all- not even once while it's actually baking! Strange, huh? (Nan- this is the recipe for the 'Double Musky's' Cheesecake in Girdwood, Alaska!)
Okay- just googled it... here's the recipe!
Double Musky Cheesecake
This is an easy recipe - if you do one thing that I have trouble convincing my cooks to do: refrain from opening the oven door. Ever. Don't check on the cheesecake; that's guaranteed to ruin it with cracks and shrinking. Just trust the recipe and you'll see how well it worked in the morning.
1 graham cracker crust
2# cream cheese
1 1/2 cups sugar
4 eggs
2 cups sour cream
3 Tb lemon juice
1 Tb vanilla
Preheat oven to 325 degrees.
Place cream cheese in mixer bowl, gradually adding sugar. Beat until well-creamed. Scrape sides often as you're mixing it. Add eggs, one at a time, and beat well after each egg. Add lemon juice, vanilla and sour cream and beat two more minutes until all ingredients are well-blended.
Pour into graham cracker crust in springform pan. Hold snap on pan firmly and bang bottom of pan very carefully on countertop to release the air in the mixture. Bake in preheated 325 degree oven for one hour.
Without opening the oven door, turn oven off and allow cake to cool inside the oven overnight. The next morning, remove from oven and refrigerate until ready to serve.
I've even seen one cheesecake that was baked in a cooler oven, but then the kicker was, you shut the oven OFF and then leave the cheesecake in the oven overnight without ever opening the oven and losing the heat at all- not even once while it's actually baking! Strange, huh? (Nan- this is the recipe for the 'Double Musky's' Cheesecake in Girdwood, Alaska!)
Okay- just googled it... here's the recipe!
Double Musky Cheesecake
This is an easy recipe - if you do one thing that I have trouble convincing my cooks to do: refrain from opening the oven door. Ever. Don't check on the cheesecake; that's guaranteed to ruin it with cracks and shrinking. Just trust the recipe and you'll see how well it worked in the morning.
1 graham cracker crust
2# cream cheese
1 1/2 cups sugar
4 eggs
2 cups sour cream
3 Tb lemon juice
1 Tb vanilla
Preheat oven to 325 degrees.
Place cream cheese in mixer bowl, gradually adding sugar. Beat until well-creamed. Scrape sides often as you're mixing it. Add eggs, one at a time, and beat well after each egg. Add lemon juice, vanilla and sour cream and beat two more minutes until all ingredients are well-blended.
Pour into graham cracker crust in springform pan. Hold snap on pan firmly and bang bottom of pan very carefully on countertop to release the air in the mixture. Bake in preheated 325 degree oven for one hour.
Without opening the oven door, turn oven off and allow cake to cool inside the oven overnight. The next morning, remove from oven and refrigerate until ready to serve.
Last edited:
jglass
New member
Thanks for sharing your recipes guys. I can't make up my mind which recipe to try first lol. Jon got me a springform pan a couple of days ago and I want to make my first cheesecake. Can you believe in two towns the only place we found a springform pan at was Krogers. They all said those pans have been selling like crazy since the holidays came around. Krogers had one left and it was on sale for $8.99. Kmart had one but it was very cheap made for $10.99. I didnt want that one. Now if I can decide on a recipe Ill make a cheesecake lol.
Mama Mangia
Super Moderator
You don't need a springform pan to make cheesecake! I use many types (including springform) depending on what and who it is for.
And as far as recipes go - your filling is the big clue when deciding to use a waterbath or not. It all depends on the density, etc.
Save a piece for Mama!!!
And as far as recipes go - your filling is the big clue when deciding to use a waterbath or not. It all depends on the density, etc.
Save a piece for Mama!!!
chubbyalaskagriz
New member
janie...
...of course ALL cheesecakes are fabulous... but one of my favs that always impresses folks is this: Use any fav plain NY style cheesecake recipe- w/ the difference being, instead of a regular crust, spread a l'il brownie batter into the bottom of the greased springform pan and bake. Next, bake the remainder of the brownie batter in a small 8"X8" pan. Fold into the cheesecake filling tiny brownie squares that you've pre-cut into dice-size pieces and frozen. Bake, cool, chill... serve each wedge of cheesecake in a pool of hot fudge with raspberry puree drizzled across the top. Love me some Brownie-Truffle Cheesecake!
...of course ALL cheesecakes are fabulous... but one of my favs that always impresses folks is this: Use any fav plain NY style cheesecake recipe- w/ the difference being, instead of a regular crust, spread a l'il brownie batter into the bottom of the greased springform pan and bake. Next, bake the remainder of the brownie batter in a small 8"X8" pan. Fold into the cheesecake filling tiny brownie squares that you've pre-cut into dice-size pieces and frozen. Bake, cool, chill... serve each wedge of cheesecake in a pool of hot fudge with raspberry puree drizzled across the top. Love me some Brownie-Truffle Cheesecake!
Mama Mangia
Super Moderator
awwww - Kev -
Mama wants some NOW!
Mama wants some NOW!
Cook Chatty Cathy
New member
Yeah those spring form pans are neat I love mine! And it does make for a nice cheesecake presentation!
D
Dixie Girl
Guest
Springform pans are also great for making ice cream cakes. My son's favorite is a vanilla with crushed oreo cookies!
Julie
Julie
Cook Chatty Cathy
New member
Good Luck Janie, I know it will be wonderful, and your family and Jon especially will love it!!!
Cook Chatty Cathy
New member
Brag brag brag Don't you know I am suffering without here
Don't you know I am suffering without here
chubbyalaskagriz
New member
RE: "I wanted the springform pan to have the sides exposed so you can see the crust and cheesecake layers when it is on the cake pedestal."
AWESOME idea, janie! Like a clear glass window into the cheesecake- revealing all the yummy, intricate inner-workings! Someone should call the Pyrex folks now!
AWESOME idea, janie! Like a clear glass window into the cheesecake- revealing all the yummy, intricate inner-workings! Someone should call the Pyrex folks now!
Cook Chatty Cathy
New member
OK Brag if you must Just remember the old saying "what goes around......" Hee-hee
Just remember the old saying "what goes around......" Hee-hee